Vegetarian Pumpkin Spinach Lasagna
I first made this pumpkin-spinach lasagna on a blustery fall evening and it instantly became a weeknight favorite. It’s a cozy, vegetarian twist on classic lasagna: silky pumpkin puree seasoned with warm spices, bright sautéed spinach, and a creamy ricotta layer all baked between no-boil noodles and melty mozzarella. It’s an approachable seasonal dinner that feels special without being fussy.
Why you’ll love this dish
This lasagna balances comfort and nutrition. The pumpkin adds a smooth, subtly sweet base that pairs beautifully with garlic and nutmeg, while the spinach brings color and iron. It’s vegetarian and family-friendly, yet hearty enough to serve to guests on a holiday table or keep as an easy weekend meal prep.
“This recipe turned a fall weeknight into something I looked forward to — rich but not heavy, and the leftovers are even better.”
Reasons to try it now:
- Seasonal: great for autumn and Thanksgiving sides or mains.
- Simple pantry staples: canned pumpkin and no-boil noodles keep it low-effort.
- Kid-friendly: creamy ricotta and mild spice profile appeal to picky eaters.
- Make-ahead friendly: assembles ahead and freezes well.
The cooking process explained
Short overview so you know what to expect:
- Sauté aromatics and quickly wilt the spinach. Squeeze out excess moisture.
- Stir together canned pumpkin with milk and warm spices to make the pumpkin sauce.
- Mix ricotta with egg, cheeses, and herbs for a creamy binder.
- Layer no-boil lasagna noodles with pumpkin sauce, ricotta mixture, sautéed spinach, and shredded mozzarella.
- Bake covered, then uncover to brown. Rest before slicing.
This sequence keeps the lasagna flavorful and prevents soggy noodles by removing extra liquid from the spinach and balancing wet layers with cheese.
What you’ll need
- 1 tablespoon olive oil
- 1/2 cup chopped white or yellow onion (about 1 small)
- 3 cloves garlic, minced
- 6 ounces fresh spinach (about 6 cups loosely packed) — can substitute frozen (thawed & well-drained)
- Salt and black pepper
- 2 (15 oz) cans pumpkin puree — not pumpkin pie filling (important)
- 1/2 cup plain unsweetened milk of choice (almond milk works) — can use dairy milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 15 ounces ricotta cheese (part-skim or full-fat for creamier texture)
- 1 large egg
- 1/3 cup shredded mozzarella cheese (mixed into ricotta)
- 2 tablespoons shredded Parmesan cheese (mixed into ricotta)
- 1 tablespoon dried oregano or dried basil (use fresh basil for garnish if available)
- Kosher salt and black pepper to taste
- 12 no-boil lasagna noodles (regular lasagna sheets that don’t require pre-boiling)
- 1 cup shredded mozzarella cheese (for the top)
- 1/2 cup grated Parmesan cheese (for the top)
- Fresh chopped basil or parsley for garnish
Notes/substitutions:
- If you prefer vegan, swap ricotta for a tofu-based ricotta and use vegan mozzarella; omit the egg and add a tablespoon of nutritional yeast and a splash of lemon for tang.
- Canned pumpkin is different from pumpkin pie filling — the latter contains sugar and spices and will alter texture and taste.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Add the spinach in batches, stirring until wilted. Season lightly with salt and pepper. Remove from heat and transfer to a fine-mesh sieve or clean dish towel. Press or squeeze to remove as much water as possible — excess liquid makes lasagna watery. Set spinach aside.
- In a medium bowl, whisk together the pumpkin puree, milk, cinnamon, nutmeg, and 1/4 teaspoon kosher salt until smooth. Taste and adjust seasoning. This is your pumpkin filling.
- In a separate bowl, combine ricotta, egg, 1/3 cup mozzarella, 2 tablespoons Parmesan, dried oregano (or basil), and a pinch of salt and pepper. Stir until evenly mixed. This creates the creamy ricotta layer that binds everything.
- Spread a thin layer (about 1/2–3/4 cup) of pumpkin sauce on the bottom of the baking dish to prevent sticking.
- Place 3 no-boil noodles over the sauce. Spoon about 1 cup pumpkin sauce over the noodles, spread a third of the ricotta mixture, and sprinkle a third of the squeezed spinach. Repeat two more layers (noodles, pumpkin sauce, ricotta, spinach). Top with final 3 noodles, remaining pumpkin sauce, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan.
- Cover the dish tightly with foil (spritz or crimp to avoid touching cheese) and bake for 35 minutes. Remove foil and bake uncovered for an additional 10–15 minutes until cheese is bubbly and slightly golden.
- Let the lasagna rest for 10–15 minutes before slicing so layers set and slices hold together. Garnish with chopped basil or parsley and serve.
Best ways to enjoy it
- Serve with a crisp green salad (arugula, lemon vinaigrette) to cut richness.
- Roasted Brussels sprouts or garlic-roasted broccoli make great warm sides.
- For wine pairings: a medium-bodied Pinot Noir or an unoaked Chardonnay complements the pumpkin spices.
- For entertaining, slice into squares and keep warm in a 200°F oven covered until ready to serve.
Storage and reheating tips
- Refrigerator: Store leftovers covered in an airtight container for 3–4 days. Reheat slices in a preheated 350°F oven, covered, until warmed through (15–20 minutes), or microwave individual portions (2–3 minutes, stirring halfway if possible).
- Freezer: Cool completely, then wrap the whole pan tightly with plastic wrap and foil or portion into freezer-safe containers. Freeze up to 3 months. To bake from frozen, thaw overnight in the fridge and reheat as above, or bake covered at 375°F for 45–60 minutes until hot through.
- Food safety: Always cool within two hours of cooking and reheat to at least 165°F (74°C) before eating.
Pro chef tips
- Squeeze the spinach well: wet spinach is the most common reason lasagnas turn out watery. Use a towel or press in a sieve.
- No-boil noodles save time, but make sure you have slightly saucy layers so they cook fully. If your pumpkin mix seems too thick, add a tablespoon or two of milk.
- Let it rest: resting makes cleaner slices and a better texture.
- Use a mix of cheeses: a little Parmesan in the ricotta layer adds umami depth.
- For a golden top without over-baking, remove foil during the last 10–15 minutes so cheese browns gently.
Creative twists
- Add roasted vegetables: thinly sliced roasted butternut squash or mushrooms layer nicely with the pumpkin.
- Make it spicy: stir in 1/4 teaspoon crushed red pepper flakes into the pumpkin sauce.
- Gluten-free: use gluten-free no-boil lasagna sheets.
- Mediterranean spin: swap oregano for za’atar and top with toasted pine nuts.
- Vegan option: use a cashew-based ricotta or firm tofu blended with lemon and nutritional yeast.
Your questions answered
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No — pumpkin pie filling contains added sugar and spices and will change sweetness and texture. Use plain pumpkin puree.
Q: Do I have to squeeze the spinach dry?
A: Yes. Excess water from cooked spinach thins layers and makes the noodles soggy. Squeeze it until mostly dry.
Q: Can I assemble this ahead of time?
A: Absolutely. Assemble, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if chilled.
Q: How can I tell when the lasagna is fully cooked?
A: The center should be hot and bubbling. Internal temp should reach about 165°F (74°C). The cheese on top should be melted and slightly golden.
Q: Is this suitable for freezing?
A: Yes. It freezes well for up to 3 months. For best texture, thaw overnight before reheating.
Conclusion
If you want more inspiration or a similar freezer-friendly take, see this helpful recipe for Vegetarian Spinach Pumpkin Lasagna (freezer-friendly!). For another straightforward version with useful tips, check out Vegetarian Pumpkin Spinach Lasagna – Easy Recipe – Pinch Me Good.
Pumpkin-Spinach Lasagna
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add the spinach in batches, stirring until wilted. Season lightly with salt and pepper. Remove from heat and transfer to a fine-mesh sieve or clean dish towel. Press or squeeze to remove as much water as possible.
- In a medium bowl, whisk together the pumpkin puree, milk, cinnamon, nutmeg, and 1/4 teaspoon kosher salt until smooth. Adjust seasoning to taste.
- In a separate bowl, combine ricotta, egg, 1/3 cup mozzarella, 2 tablespoons Parmesan, dried oregano, and a pinch of salt and pepper. Stir until evenly mixed.
- Spread a thin layer (about 1/2–3/4 cup) of pumpkin sauce on the bottom of the baking dish.
- Place 3 no-boil noodles over the sauce. Spoon about 1 cup pumpkin sauce over the noodles, spread a third of the ricotta mixture, and sprinkle a third of the squeezed spinach. Repeat two more layers (noodles, pumpkin sauce, ricotta, spinach).
- Top with final 3 noodles, remaining pumpkin sauce, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan.
- Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes until cheese is bubbly and slightly golden.
- Let the lasagna rest for 10–15 minutes before slicing, then garnish with chopped basil or parsley and serve.
